Lentils are inexpensive and a great protein. They are are versatile enough to be turned into a vegetable stew. You can use vegetable stock instead of water to add a rich taste without overpowering the flavor. Vegetable stock can be made when you are soaking and boiling beans or vegetables and then saved for use later when you are making vegetable soups.
Just remember that the stock is the base for the soup and the richer and more flavorful the stock the better the soup will taste.
Next come the vegetables. Green beans are an addition that should be snapped and not cut. Also, do not use frozen or previously cooked beans because they will become mush. Potatoes should be diced into large pieces so they don’t cook too quickly. Although potatoes do add texture to vegetarian soups on two levels; they thicken the broth and add some contrasting firmness.
Other vegetables you can add to vegetarian soups are diced eggplant, diced onions, medium cauliflower florets or medium broccoli florets. Don’t grind broccoli into the soup and don’t add until the last 15 minutes of cooking. Cauliflower florets hold up better in soups than does the broccoli.
When you consider the vegetables for your soup don’t add delicate things like peas, celery or lettuce. The goal is to add texture to the soup and contrasting firmness.
Vegetarian soups are robust and full of flavor. They are an addition to your meal or the meal itself. Either way soup adds nutrients to your diet and you don’t even know you’re eating healthy!
References:
Eating Well: Easy Vegetarian Soup Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/easy_vegetarian_soup_recipes
Better Homes and Gardens: Our Best Vegetarian Soup Recipes
http://www.bhg.com/recipes/soup/vegetarian-soup-chili/vegetarian-soup-recipes/
Real Simple: 41 Easy Vegetarian Recipes
CountryLIving: Vegetarian soups recipes
http://www.countryliving.com/cooking/about-food/vegetarian-soup-recipes#slide-1
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